CN103382426A - Half-dry Hanxiangmi grape sparkling wine making method - Google Patents
Half-dry Hanxiangmi grape sparkling wine making method Download PDFInfo
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- CN103382426A CN103382426A CN2013103186135A CN201310318613A CN103382426A CN 103382426 A CN103382426 A CN 103382426A CN 2013103186135 A CN2013103186135 A CN 2013103186135A CN 201310318613 A CN201310318613 A CN 201310318613A CN 103382426 A CN103382426 A CN 103382426A
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Abstract
The invention relates to a half-dry Hanxiangmi grape sparkling wine making method. Hanxiangmi grape sparkling wine made through the method keeps aroma of Hanxiangmi fruits, and a brewing process is simplified. The technical scheme includes the following steps: (1) harvesting and sorting; (2) cooling; (3) squeezing and collecting juice directly at low temperature; (4) clarifying at low temperature; (5) conducting alcoholic fermentation; (6) adding CO2 till the pressure is 0.2 MPa; (7) conducting cold storage and ageing; (8) filtering and filling under constant pressure.
Description
One, technical field:
The present invention relates to a kind of manufacture method of drinks, especially relate to the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice).
Two, background technology:
Light sparkling wine is a kind of drinks that is popular on the world market, and year consumption is very large.Light sparkling wine normally adopts tame berry fermented soy to form, and method is mainly fruit juice to be carried out Secondary Fermentation form.At present brewage light sparkling wine with cold fragrant sweet grape as raw material, and Secondary Fermentation exists the production cycle long, production process is numerous and diverse, the high in cost of production problem.These problems have been brought certain difficulty to kind and the production of light sparkling wine.
The raw material that cold fragrant sweet Sparkling Wine adopts is cold fragrant sweet grape.Cold fragrant sweet grape is Table Grape Varieties.Its tree vigo(u)r is stronger, and fruiting rate is high, the heavy 400-600 gram of single fringe, and 2000 kilograms of per mu yields, yielding ability is strong, and disease-resistant winter resistance is strong.Precocity, early July fruit maturation.At present cold fragrant sweet grape is mainly as the Table Grape utilization.But along with the rapid expansion of its cultivated area, the increase of output, and the short problem of Table Grape shelf-lives are necessary the fruit characteristics exploitation high value-added product for cold fragrant sweet grape.
Three, summary of the invention:
The object of the present invention is to provide the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice), the sweet Sparkling Wine of cold perfume (or spice) of making has in this way kept the real aroma characteristic of cold fragrant mamoncillo own, has simplified brewing process.
?
For achieving the above object, the technical solution used in the present invention is:
The manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) is characterized in that comprising following operation steps: gather (1), sorting; (2) cooling; (3) directly low temperature pressing is got juice; (4) low temperature clarification; (5) zymamsis; (6) add CO
2Reach 0.2Mpa to pressure; (7) refrigeration ageing; (8) press filtration, the can such as.
Gathering, in assorting room, raw material being carried out the mensuration of reducing sugar and total acid, when being equal to or greater than 20, sugar-acid ratio manually gathers.
In temperature-fall period, grape fruit is carried out deepfreeze, make temperature reach 2 ℃.
In the low temperature clarification process, add the wilkinite of 1g/L and the PVPP of 500mg/L in Sucus Vitis viniferae, after standing 24 hours, separate clear juice in 0 ℃ of environment.
In alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～20 ℃,
TreatThe residual sugar amount
When dropping to 10g/L,Change the seal-off pressure tank over to.
After changing sealed can over to,
Add CO 2 , reach 0.2Mpa to pressure,Then change over to and stop fermentation in-4～0 ℃ of environment, refrigeration ageing 6 months.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
The present invention adopts cold fragrant sweet grape as the raw material of light sparkling wine first, the finished product that the technique that the present invention adopts and processing parameter make manufacturing has kept the real aroma characteristic of cold fragrant mamoncillo own, preserved its natural value, during the fermentation, change the sealing load tank over to after residual sugar arrives certain numerical value, add CO
2Reach 0.2Mpa to pressure; The change fermenting twice is one time fermentation, has kept the part residual sugar of fruit self.Simplified production process, shortened the production cycle, reduced cost, its Sparkling Wine has kept fruits nutrition and fragrance.Do not add the chemical substances such as any synthetic food color, spices and sanitas in production process.It is yellow that wine liquid of the present invention is shallow straw, has pure strong, graceful harmonious fruital, and the sweet mouthfeel balance is clearly relaxed suitable, the tool due pleasant style of fragrant sweet Sparkling Wine of trembling with fear.
Four, description of drawings:
Fig. 1 is process flow sheet of the present invention.
Five, embodiment:
The present invention is a kind of method with the real brew Sparkling Wine of the cold fragrant mamoncillo of precocious, seedless, best in quality, nutritious Table Grape.The present invention squeezes cold fragrant sweet grape fruit, clear juice zymamsis, and by the ferment gas in later stage of reservations, the acquisition fragrant sweet Sparkling Wine of trembling with fear.Referring to Fig. 1, concrete implementation step is as follows:
(1) gather, sorting: adopt first cold fragrant sweet grape as the raw material of light sparkling wine.Harvest maturity is relatively good, keep the complete of fruit, and is not damaged.Gathering, in assorting room, raw material being carried out the mensuration of reducing sugar and total acid, when being equal to or greater than 20, sugar-acid ratio manually gathers.
(2) cooling: by deepfreeze, make temperature reach 2 ℃ grape fruit.
(3) directly low temperature pressing is got juice: during squeezing, control crushing juice rate 50%, guarantee quality good of Sucus Vitis viniferae.
(4) stand at low temperature clarification: add the wilkinite of 1g/L and the PVPP of 500mg/L in Sucus Vitis viniferae, after standing 24 hours, separate clear juice in 0 ℃ of environment.
(5) zymamsis: the yeast that adds 0.2g/L ferments, and temperature is controlled at 15～20 ℃.When the residual sugar amount drops to 10g/L, change the seal-off pressure tank over to.
(6) refrigeration ageing: after changing sealed can over to, add CO2, reach 0.2Mpa to pressure, then change over to and stop fermentation in-4～0 ℃ of environment, refrigeration ageing 6 months.
(7) filtration, can: filter with canned under isobaric condition.
Claims (6)
1. the manufacture method of the sweet Sparkling Wine of half-dried cold perfume (or spice), it is characterized in that comprising following operation steps: gather (1), sorting; (2) cooling; (3) directly low temperature pressing is got juice; (4) low temperature clarification; (5) zymamsis; (6) add CO
2Reach 0.2Mpa to pressure; (7) refrigeration ageing; (8) press filtration, the can such as.
2. the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) according to claim 1 is characterized in that: gathering, in assorting room, raw material being carried out the mensuration of reducing sugar and total acid, manually gather when sugar-acid ratio is equal to or greater than 20.
3. the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) according to claim 1, is characterized in that: in temperature-fall period, grape fruit is carried out deepfreeze, make temperature reach 2 ℃.
4. the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) according to claim 1, is characterized in that: in the low temperature clarification process, add the wilkinite of 1g/L and the PVPP of 500mg/L in Sucus Vitis viniferae, after standing 24 hours, separate clear juice in 0 ℃ of environment.
5. the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) according to claim 1 is characterized in that: in alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～20 ℃,
TreatThe residual sugar amount
When dropping to 10g/L,Change the seal-off pressure tank over to.
6. the manufacture method of the sweet Sparkling Wine of a kind of half-dried cold perfume (or spice) according to claim 5, is characterized in that: after changing sealed can over to, add CO
2, reach 0.2Mpa to pressure, then change over to and stop fermentation in-4～0 ℃ of environment, refrigeration ageing 6 months.
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| CN2013103186135A CN103382426A (en) | 2013-07-26 | 2013-07-26 | Half-dry Hanxiangmi grape sparkling wine making method |
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| CN2013103186135A CN103382426A (en) | 2013-07-26 | 2013-07-26 | Half-dry Hanxiangmi grape sparkling wine making method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN106867805A (en) * | 2017-04-28 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of grape skin Spirit |
| CN106967550A (en) * | 2017-06-06 | 2017-07-21 | 天津市设施农业研究所 | The cold fragrant sweet method for brewing white grape wine of one kind and purposes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
-
2013
- 2013-07-26 CN CN2013103186135A patent/CN103382426A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN106867805A (en) * | 2017-04-28 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of brewage process of grape skin Spirit |
| CN106967550A (en) * | 2017-06-06 | 2017-07-21 | 天津市设施农业研究所 | The cold fragrant sweet method for brewing white grape wine of one kind and purposes |
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Application publication date: 20131106 |